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4/4

Came together quickly and was delicious. I pressed it into the tart pan immediately and then put it in the freezer for half an hour before par-baking it. It held its shape beautifully and baked up nicely. I used it as the base for a Meyer lemon tart and it was outstanding!

angw1
from Chico, CA
/ 02.20.2016

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One of the quickest, easiest pie crust recipes. I used whole wheat flour to make it healthier, and decreased the sugar to 1 tbsp. I used it for a plum-blackberry galette - it is fantastic! I will definitely use this recipe again.

beard_z
from Carmel, IN
/ 08.01.2015

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This crust is easy and taste awesome! I wanted a more nuttier flavor so I reversed the flour and nut measurements! Using this for a no bake chocolate pomegranate tart!

aliyianp
from NJ
/ 02.13.2014

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I am a terrible crust maker - but this crust was delicious! And so easy to make. I didn't have any almond extract, but the crust tasted like almonds without it - and delicious texture. I pressed it into the bottom of a 9 inch cake tin and used it as a base for a ricotta cheesecake. I ran the ricotta through our Blendtec blender to make it ultrasmooth. Used lemon zest and grand marnier in the cheesecake. Delicious!

chocoloco
from tahoe, ca
/ 07.14.2012

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It is a very versatile crust. After I made the crust, I put it in the freezer for 30 min and it was ready to cook. I used it with a bachamel/ricotta spread topped with fruit and preserves, and even with all those flavors, you could still taste the almond!

( )
from fort collins CO
/ 07.03.2001

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I used this crust (doubled) for my cherry apricot pie...it was pie heaven! Yhe almond flavor was a perfect marriage with the cherries and apricot.